Zesty Pasta Salad
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
¾ gallon + ½ cup (1 ½ -#10 cans)Diced tomatoes, canned, drained
1 ½ quarts + ¼ cup (1-#10 can) Great Northern Beans, drained, rinsed
1 ½ pounds Carrots, shredded
1 quart + 1 cup Italian dressing, prepared
4 pounds 6 ounces Bean Pasta, dry (each serving: 1.4 ounces dry)
¾ cup Olive oil
Optional:
1 pint Green onions, diced
1 ½ pints Green bell peppers, diced
Servings: 100
Ingredients
1 ½ gallons + 1 cup (3-#10 cans) Diced tomatoes, canned, drained
¾ gallon + ½ cup (2-#10 cans) Great Northern Beans, drained, rinsed
3 pounds Carrots, shredded
2 ½ quarts Italian dressing, prepared
8 pounds 12 ounces Bean Pasta, dry (each serving: 1.4 ounces dry)
1 ½ cups Olive oil
Optional:
1 quart Green onions, diced
1 ½ quarts Green bell peppers, diced
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Prepare bean pasta accordingly. Boil for approximately 10 minutes and added carrots the water. Cook another 3-5 minutes, until pasta is cooked through.
2. Rinse pasta with cool water and toss with olive oil in a large bowl.
3. Add tomatoes, green onions, green peppers, white beans and Italian dressing to the pasta. Combine thoroughly.
4. Cover and refrigerate until meal service.
HACCP Critical Control Point: Hold at internal temperature of 40°F or below.
Serving information
Serve 1 cup of pasta to provide 2 ½ meat/meat alternates and 3/8 cup red/orange vegetable.
Or
Serve ½ cup pasta to provide 1 ¼ meat/meat alternates and ⅛ cup vegetable component.
Nutrition information per 1 cup serving
Calories: 358 Total Fat: 6g Saturated Fat: 1g Carbohydrate: 56g (16g fiber) Protein: 19g Sodium: 335 mg
